Hazelnut and Bourbon Torte

Hazelnut and Bourbon Torte

Call it Fruitcake 2.0. Chef Gordon’s recipe is exactly what all fruitcakes should aspire to be. This gorgeous, caramel lacquered torte gets all its chutzpah from the Maker’s Mark® Bourbon in both the cake and the glaze. And it eats just as good in the summer as it would during the holidays.

Instructions

Process until the hazelnuts break down first into a granular flour texture, then a paste, like a chunky peanut butter.

Stream cold water in and continue to process until the paste forms a ball.

*Note: If you cannot find skinned hazelnuts, toast hazelnuts on a baking sheet in a 350°F oven for 10–12 minutes. Transfer the hot hazelnuts to a large bowl lined with a towel. Gather the corners of the towel and rub the hazelnuts together vigorously inside the towel. Most of the skins should come off.